This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
189 Calories
Recipe Instructions
Step 1
Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
Step 2
Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Ingredients
½ teaspoon salt
1 tablespoon vegetable oil
1 tablespoon cornstarch
3 cloves garlic, minced
½ cup vegetable broth
1 tablespoon sesame oil
1 pinch red pepper flakes
⅓ cup low-sodium soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey powder (such as Savory Spice®)
1 pound skirt steak, thinly sliced on the diagonal
